:00:00. > :00:11.Tonight we are at Leicester College for an Inside Out food special. With
:00:12. > :00:17.food fraud on the increase, how safe are we? How confident can we be in
:00:18. > :00:23.our food? How can we be certain that there won't be another horsemeat
:00:24. > :00:26.scandal? How can we be sure that our food does what it says on the tin?
:00:27. > :00:30.The dangers of eating out when you don't know what's in your dinner.
:00:31. > :00:36.Some people just don't understand algae. They don't understand how
:00:37. > :00:44.severe they are and what I will say, they will kill me.
:00:45. > :00:47.And the top chef confronting critics. They are two faced and they
:00:48. > :00:51.tell you that everything is fine and then they leave and you know who
:00:52. > :00:55.they are through the comments they have made on Tr Advisor, that's not
:00:56. > :01:12.true. This is Inside Out East Midlands.
:01:13. > :01:18.Earlier this year when horsemeat was found obin a variety of products on
:01:19. > :01:22.our supermarket shelves, many of us were left questioning how confident
:01:23. > :01:28.we can be that the food we eat really is what we think it is. Well,
:01:29. > :01:35.we asked food writer and critic Jay Raina to find out who is policing
:01:36. > :01:37.our food and what he under covered could leave all of us more likely to
:01:38. > :01:52.become the victims of food fraud. Spaghetti bolognaise is one of the
:01:53. > :01:58.nation's favourite dishes and what could be better than lovely beef
:01:59. > :02:05.simmered in some olive oil served over pasta made with free`range
:02:06. > :02:12.eggs? What if the beef is some old beef. What if the free`range eggs
:02:13. > :02:16.were captured in a kaying and what if the Virgin olive oil is less
:02:17. > :02:21.innocent than it says. How confident can we be in our food? How can we be
:02:22. > :02:26.certain there won't be another horsemeat scandal? How can we be
:02:27. > :02:29.sure our food does what it says on the tin? What we have seen are
:02:30. > :02:34.failings in the system with more fraud and less testing of our food
:02:35. > :02:37.and a report just published by the National Audit Office has underlined
:02:38. > :02:41.the problems. It says the Government failed to spot the possibility of
:02:42. > :02:45.horse being passed off as beef this year. There is confusion over the
:02:46. > :02:49.role of the Food Standards Agency which is in charge of food
:02:50. > :02:57.regulation and it says that detection of fraud is falling short
:02:58. > :03:00.of what we as consumers should expect. It is our local Trading
:03:01. > :03:03.Standards who are the food police on the ground doing the checks and cuts
:03:04. > :03:10.to their budgets are putting the whole system of detecting food fraud
:03:11. > :03:15.at risk. I am going to take these three and do checks on these. So...
:03:16. > :03:23.To understand the challenges Trading Standards face, I'm spending the day
:03:24. > :03:33.with food enforcement officer, Isha Singh. We are visiting an award
:03:34. > :03:41.winning yoghurt factory. This is the sheet they have got out. They have
:03:42. > :03:52.got the wrong sheet out. This is the wrong sheet. The consumer needs to
:03:53. > :03:55.know what they are getting and what Trading Standards are looking is at
:03:56. > :04:01.a discrepancy between weights, it says it is 200 grams and 220 grams.
:04:02. > :04:05.It looks like it is an oversight, but they have to get it right so the
:04:06. > :04:12.consumer knows what they are getting. Isha's team had two
:04:13. > :04:15.prosecutions recently. They found that consumers were being ripped
:04:16. > :04:20.off. The problem is across England there are fewer officers like them
:04:21. > :04:25.on the hunt f dodgy food. Against this, reports of fraud are rising.
:04:26. > :04:31.The first six months of this year, 812 ibs dents of `` incidents of
:04:32. > :04:34.food fraud has been reported to the foods standards agency. Trading
:04:35. > :04:38.Standards are also reporting an increase and yet their budgets
:04:39. > :04:43.nationally are reckoned to be down a third and the number of samples they
:04:44. > :04:47.are sending for testing are down by a quarter. There is a crisis in the
:04:48. > :04:52.regulatory services and in Trading Standards. We have lost a third of
:04:53. > :04:56.our inspectorate talking to colleagues recently, they are
:04:57. > :05:00.expecting to slash by a further 50% in some cases. We are start to see
:05:01. > :05:03.the picture in some cases throughout the UK, we will have no Trading
:05:04. > :05:06.Standards service intry years time. `` three years time.
:05:07. > :05:11.With local authorities reporting cases of fraud up by two`thirds last
:05:12. > :05:14.year, and limited resources, Trading Standards have to try and predict
:05:15. > :05:20.problems. A the dairy, they are taking a a sample of milk away for
:05:21. > :05:24.routine testing. One sample is what I'm going to send off for testing.
:05:25. > :05:33.One sample will be retained by the business. And the other... Paul has
:05:34. > :05:37.meant `` poor weather has meant milk yields are down. Recessions make
:05:38. > :05:42.fraud more attractive so officers on the ground are very busy and so is
:05:43. > :05:48.the foods standards agency. It is in charge of our food safety. Their
:05:49. > :05:54.fraud branch has never been busier. The FSA has been criticised as being
:05:55. > :06:00.not fit for purpose. It was accused of acting too slowly during the
:06:01. > :06:07.horsemeat scandal. Is the current system tough enough? In the prior
:06:08. > :06:11.year, there were over 90,000 samples collected and over 20,000 tests,
:06:12. > :06:15.8,000 were on meat products. There have been several areas we have been
:06:16. > :06:19.targeting or a number of years, it wasn't in the public con shsness. I
:06:20. > :06:24.don't think the incident was a wake`up call. This is an area in
:06:25. > :06:28.terms of food authenticity that we have been working with local
:06:29. > :06:35.authorities on for years. This raised the public awareness about
:06:36. > :06:40.authenticity and thinking about what's in your food.
:06:41. > :06:47.A former head of authenticity #208d us `` told us we are less equipped
:06:48. > :06:54.to uncover fraud. He believes budget cuts are undermining the system. The
:06:55. > :06:58.FSA rely on local authority results and local authorities now are under
:06:59. > :07:04.financial pressure and therefore, the amount of sampling that they are
:07:05. > :07:08.doing has been reduced. So I think the whole system is severely
:07:09. > :07:12.weakened. It is clearly challenging in the current financial environment
:07:13. > :07:17.for local authorities to do the work they need to do. But the FSA has
:07:18. > :07:20.invested more in this area in the last year to boost their resources
:07:21. > :07:24.and their efforts and it is clear that the system is detecting
:07:25. > :07:27.problems, but it is going to be challenging in the future, but the
:07:28. > :07:30.threats will keep evolving and the service that is there to protect
:07:31. > :07:33.consumers will continue to evolve as things change.
:07:34. > :07:37.Two weeks after our visit to the dairy, and the samples of milk have
:07:38. > :07:41.been tested. Everything was OK. The sample of milk had not been watered
:07:42. > :07:50.down, but I discovered a another problem in the system. The number of
:07:51. > :07:56.public testing laboratories has shrunk. It is another sign that less
:07:57. > :08:01.testing is taking a place, but food fraud has never been more attractive
:08:02. > :08:04.to criminals. A Food Standards Agency report lists the products it
:08:05. > :08:13.thinks could be or has been the subject of fraud and it is a list.
:08:14. > :08:19.Wine, fruit juice, olive oil. But should all testing be paid for by
:08:20. > :08:23.the public purse? What about the supermarkets? Tesco were one of
:08:24. > :08:26.those found to be selling products containing horsemeat. I have come to
:08:27. > :08:30.their lab to find out what they are doing now. You have got thousands of
:08:31. > :08:34.products in Tesco. How do you deidentity what to test `` what to
:08:35. > :08:38.test? We take a balanced view of where the biggest risk might be that
:08:39. > :08:43.something could go wrong. We could be telling consumers that there was
:08:44. > :08:47.chicken in the product and we need to be sure it was chicken and not
:08:48. > :08:52.turkey. We have to be certain it is not chicken and that's when we DNA
:08:53. > :08:55.test and we dot tests frequently. Since horsemeat were found in the
:08:56. > :09:02.products they were selling, Tesco say they carry out eight times more
:09:03. > :09:06.DNA testing. Crystal ball moment, do you think something like the
:09:07. > :09:10.horsemeat scandal could happen again? Our objective in giving our
:09:11. > :09:14.customers the best confidence we can in the products we produce is to
:09:15. > :09:19.ensure that that kind of activity, if it were there, we would catch it
:09:20. > :09:21.and because our supply chains are shorter and we understand them
:09:22. > :09:26.better and we have got better controls and the testing is stronger
:09:27. > :09:29.than it was before that that fraud should not happen again. 0
:09:30. > :09:34.should not happen again. While Tesco are confident they have
:09:35. > :09:39.learned lessons, the rest of the food surveillance system is under
:09:40. > :09:42.pressure. The big question is, can it cope? The horsemeat scandal could
:09:43. > :09:46.happen again. There is always somebody, particularly in times of
:09:47. > :09:50.austerity prepared to cut corners and when we are faced an
:09:51. > :09:55.inspectorate that is creeking and has gaps and is fragmented, that is
:09:56. > :09:59.a perfect opportunity for someone to exploit the conditions and take
:10:00. > :10:04.money, hard he wered money from consumers pockets.
:10:05. > :10:08.Whilst the majority of our food is safe, food fraud is an established
:10:09. > :10:11.crime and it is all about money and where there is money to be made,
:10:12. > :10:14.criminals will be attracted to food fraud, but the thing is food is a
:10:15. > :10:18.global industry now, it is complex and hard to police. Making sure it
:10:19. > :10:28.is what it says it is, is very, very tough indeed.
:10:29. > :10:42.Closer to home, what about the food we don't prepare for ourselves? From
:10:43. > :10:52.restaurants and takeawas `` takeaways. There is concern about
:10:53. > :10:59.fat and salt. One customer almost died. Sarah Sturdy investigates.
:11:00. > :11:03.Takeaways and restaurants they are in a fast moving, growing food
:11:04. > :11:10.industry, but with just a menu as our guide and no detailed labelling,
:11:11. > :11:17.is our order good enough to eat? I ended up in A in anaphylactic
:11:18. > :11:26.shock. Now according to one recent survey, we eat, spend more than ?100
:11:27. > :11:31.a month on eating out. Half of that on takeaways, but do we really know
:11:32. > :11:39.what's in our order? Hi there. I would like to order a
:11:40. > :11:44.takeaway, please? Gabrielle White House is a Trading Standards Officer
:11:45. > :11:49.in Derby and she is checking for nut traces in food which should be
:11:50. > :11:54.nut`free. We have had an increase in the number of complaints that we
:11:55. > :12:02.have received as a result of people ordering food, declaring their
:12:03. > :12:06.allergy issues and eating food and becoming very ill so some serious
:12:07. > :12:11.consequences. Three`quarters of severe or fatal
:12:12. > :12:20.allergic reactions can be traced back to takeaways and restaurants. I
:12:21. > :12:26.am going to go to four premises tonight. Ten overall in the project.
:12:27. > :12:30.We are targeting mainly Asian`type restaurants, that's Indian, Chinese
:12:31. > :12:35.because that's where we have identified the problem.
:12:36. > :12:41.Looking at this menu, there is nothing here to tell me whether
:12:42. > :12:44.things are cooked with nut oil or whether they have got nut
:12:45. > :12:50.ingredients. There is a symbol for whether it is vegetarian and one for
:12:51. > 2:45:02how hot it is. In Nottingham Tessa Coates feels she
2:45:03 > 2:45:02is lucky to be alive. She complained to Trading Standards after a severe
2:45:03 > 2:45:02reaction. She thought she would be safe, but she wasn't. The meal came
2:45:03 > 2:45:02out. After two or three mouthfuls, I knew something was wrong. After half
2:45:03 > 2:45:02an hour, I was being sick and that's when I started to be unable to
2:45:03 > 2:45:02breathe properly. Tessa checked before her visit and told the
2:45:03 > 2:45:02waitress would would happen if her order contained nut tratesds, but
2:45:03 > 2:45:02she had to be `` traces, but she had to be rushed to hospital and treated
2:45:03 > 2:45:02with adrenalin. The side`effects of it are quite nasty for a few hours.
2:45:03 > 2:45:02When the `` one of the main things is you can't stop shaking. Your
2:45:03 > 2:45:02muscles are voluntary and I remember my teeth just clattering. I cou hear
2:45:03 > 2:45:02them. Tessa knows more than most about checking food outlets. She is
2:45:03 > 2:45:02a Trading Standards Officer in Nottinghamshire. Some people just
2:45:03 > 2:45:02don't understand allergies. They don't understand how they veer they
2:45:03 > 2:45:02are and I have gone out of my way and what I will say, they will kill
2:45:03 > 2:45:02me. I don't say I am allergic, I say I have got a severe allergy to it
2:45:03 > 2:45:02and this may kill me. The fact that whoever had taken my order or the
2:45:03 > 2:45:02chef at the other end just didn't take any heed of that.
2:45:03 > 2:45:02It is quite frightening really. Back in Derby, the officers pick up
2:45:03 > 2:45:02their first order to test. I will just give you the paperwork for
2:45:03 > 2:45:02this. It will get sent off to the public analyst and we will come back
2:45:03 > 2:45:02to you and let you know what the results are. With this meal in
2:45:03 > 2:45:02particular, what we are looking for is any nut contamination and there
2:45:03 > 2:45:02is my contact details if you have got any question about what is
2:45:03 > 2:45:02happening, please give me a call. Is it OK for somebody with a nut
2:45:03 > 2:45:02allergy to eat? Let me check for you. The person that served me that
2:45:03 > 2:45:02explained that the dish that I had selected did contain nuts which is
2:45:03 > 2:45:02alarming because on the menu, there was no nut.
2:45:03 > 2:45:02On to the next place Gabrielle places another order. The Chinese
2:45:03 > 2:45:02takeaway rings back. She has gone and spoken to the chef and got more
2:45:03 > 2:45:02information and she told me that product isn't suitable to for `` for
2:45:03 > 2:45:02somebody with a nut allergy. Luckily for most of us, eating out
2:45:03 > 2:45:02won't result in a hospital visit, or will it? Kelly Evans led a can
2:45:03 > 2:45:02successful campaign to encourage restaurants to reduce salt and fat.
2:45:03 > 2:45:02What we found in many of the dishes we tested, it was alarming. Very
2:45:03 > 2:45:02high levels of saturated fat, salt and calories in many of the dishes
2:45:03 > 2:45:02including the nation's favourite, chicken tikka masala. We need to
2:45:03 > 2:45:02look further at what what's in the food we are buying and takeaways are
2:45:03 > 2:45:02on the increase. People love a good takeaway, we need to have Dirks that
2:45:03 > 2:45:02will be `` dishes that will be better for us and better for our
2:45:03 > 2:45:02health. A restaurant and takeaway in
2:45:03 > 2:45:02Grantham has reduced the amount of fat and salt it uses. Jack Wright
2:45:03 > 2:45:02advised the owner how to make his meals healthier. We don't use a dry
2:45:03 > 2:45:02mix. We put the yoghurt in to reduce the colour. A lot better. A lot
2:45:03 > 2:45:02healthier. Less fat. There is no oil. It is healthy. It does not cost
2:45:03 > 2:45:02me anymore money. On the left, the amount of salt and
2:45:03 > 2:45:02fat used in a meal before the changes and on the right, look how
2:45:03 > 2:45:02little is used now. When teumts are tough `` times are toughks people
2:45:03 > 2:45:02start to cut corners. With the city's trade Trading
2:45:03 > 2:45:02Standards department cut, they are under more pressure. In a burgeoning
2:45:03 > 2:45:02industry with takeaways and restaurants, how do you keep on top
2:45:03 > 2:45:02of monitoring that? I would be lying if I said it wasn't a struggle. It
2:45:03 > 2:45:02is hard. We work hard. We have to be sensible with the resources we have
2:45:03 > 2:45:02got. In derby City we try our best to target the correct areas, the
2:45:03 > 2:45:02areas that are going to have the most impact. Yes, 0
2:45:03 > 2:45:02areas that are going to have the most impact. Yes, we can't do
2:45:03 > 2:45:02everything we used to do. We use different techniques. We use
2:45:03 > 2:45:02intelligence`led work to have the most impact.
2:45:03 > 2:45:02From December next year, changes are on the way to help protect customers
2:45:03 > 2:45:02as part of a shake`up in labelling laws, a restaurant or take keep away
2:45:03 > 2:45:02must make it clear what allergens are in each meal or they will be
2:45:03 > 2:45:02prosecuted. As for the meal which could have killed Tessa, Trading
2:45:03 > 2:45:02Standards investigated. It said the business had robust procedures and
2:45:03 > 2:45:02the incident was a temporary breakdown in communication. There
2:45:03 > 2:45:02was no prosecution. For legal reasons, we can't identify the
2:45:03 > 2:45:02restaurant. I just hope they have learned a
2:45:03 > 2:45:02lesson. I told them I could have died and I nearly did. You can hear
2:45:03 > 2:45:02more about food safety and worries about food fraud on the Mark Forest
2:45:03 > 2:45:02Show. With so much worry about the origin
2:45:03 > 2:45:02and safety of our food, it is time to meet a flamboyant Nottingham chef
2:45:03 > 2:45:02who is keen to tantalise our taste buds with fresh, local ingredients.
2:45:03 > 2:45:02His restaurant has just secured another year in the top plight of
2:45:03 > 2:45:02the flight of the Michelin Guide. Rob has been to sample his food.
2:45:03 > 2:45:02The only two Michelin chef in the East Midlands may look like he was
2:45:03 > 2:45:02born to cook, but he covered gastronomy by chance. When I went to
2:45:03 > 2:45:02college, there was lots of display areas where they were showing off
2:45:03 > 2:45:02the courses and I noticed one with lots of girls as an advertisement.
2:45:03 > 2:45:02Born in Derby, the son of a Punjabi shopkeeper, he was never afraid of
2:45:03 > 2:45:02hard work. I was brought up as a fighter and someone that had to
2:45:03 > 2:45:02drive and push. I had a great work ethic. From my father's discipline
2:45:03 > 2:45:02of making me work from a very young age.
2:45:03 > 2:45:02He worked for top chefs and opened his own restaurant in Nottingham.
2:45:03 > 2:45:02The setting was unconventional. Because we were on a wild location,
2:45:03 > 2:45:02we are on the banks of t River Trent in a rural part of Nottingham. It is
2:45:03 > 2:45:02next to an industrial estate. We have a cigarette factory, a flyover,
2:45:03 > 2:45:02and electricity pylons. That's all part of the journey. One is extreme
2:45:03 > 2:45:02and harsh and almost industrial and then you have something that's
2:45:03 > 2:45:02delicate and soft and natural and the two really play a good contrast
2:45:03 > 2:45:02with our food and philosophy. And that food, well it is exotic,
2:45:03 > 2:45:02but not well travelled. Very local and it is unusual in that hesen
2:45:03 > 2:45:02bumen tile `` Heston Blumenthal snail porridge way. The first course
2:45:03 > 2:45:02was a horseradish thing. The chicken liver muesli was superb.
2:45:03 > 2:45:02The nettle soup was delicious. I have no idea what was in the
2:45:03 > 2:45:02strawberries. The mind boggles. I really enjoyed it.
2:45:03 > 2:45:02Next out, grouse, but there is a twist. Went we open it up, it is a
2:45:03 > 2:45:02still life of what surrounds the grouse. You have got juniper and
2:45:03 > 2:45:02pine and as we put this down, you open it up and you see the still
2:45:03 > 2:45:02life and the eat the sausage roll and the kitchen is getting ready the
2:45:03 > 2:45:02second part which is the breast and again, the breast is served with
2:45:03 > 2:45:02spices and herbs and it is served with a nice sauce.
2:45:03 > 2:45:02A ten course tasting menu can set you back ?100. But this is an event.
2:45:03 > 2:45:02A piece of entertainment. It is just fantastic. You have still got
2:45:03 > 2:45:02curried lollipops coming your way. I don't like curry!
2:45:03 > 2:45:02LAUGHTER That lolly and all the other weird
2:45:03 > 2:45:02dishes were created here in the development kitchen. It is a mission
2:45:03 > 2:45:02to extract one thing... I think to me, it has come down to one word, it
2:45:03 > 2:45:02is flavour. Flavour is the most important part of my work today.
2:45:03 > 2:45:02Here, he is fermenting locally milled grain. And the gastro vac is
2:45:03 > 2:45:02making white chocolate aero. This technique blew me away. It is very,
2:45:03 > 2:45:02very clever. What is he like to work for? He is a
2:45:03 > 2:45:02legend. LAUGHTER
2:45:03 > 2:45:02I'm on camera! There is plenty of dry ice and magic
2:45:03 > 2:45:02here, but it is the core ingredients, largely local and
2:45:03 > 2:45:02seasonal that make the difference. Some are foraged just a few hundred
2:45:03 > 2:45:02yards from the restaurant to make NG 72 SA. Some horseradish, you are
2:45:03 > 2:45:02eating the postcode. So you are no longer thinking of it as a negative.
2:45:03 > 2:45:02There is no city centre restaurant who can do this. If they want plaque
2:45:03 > 2:45:02berries, they can't go out and pick them. For us, we have full control
2:45:03 > 2:45:02of the finished flavour. Blackberries make rich vin ga are
2:45:03 > 2:45:02and the green elderberries, perfect with red meat. These are nice. These
2:45:03 > 2:45:02are Cyprus. A specialised fruit and veg shop has got to know the style
2:45:03 > 2:45:02and is now his main supplier of fresh produce. What we do here, we
2:45:03 > 2:45:02need information into him as to what is available now. What will be
2:45:03 > 2:45:02available in the coming weeks. Wild garlic which was a foraged product
2:45:03 > 2:45:02but is used by chefs more and more in their chichen. Purple sprouting
2:45:03 > 2:45:02broccoli which is diverse, a lovely flavour. Forced rhubarb, this is
2:45:03 > 2:45:02Nottingham rhubarb, but we have stuff from Yorkshire as well.
2:45:03 > 2:45:02Just a few miles away, Is sat helped launch a new cheese from this family
2:45:03 > 2:45:02run creamery. We came up with a soft blue cheese. It is just another sort
2:45:03 > 2:45:02of feather in the cap of what Cropwell Bishop can offer now.
2:45:03 > 2:45:02Sat's a perfectionist and can loose his temper. He says his days of
2:45:03 > 2:45:02throwing things and shouting are behind him, but Trip Advisor critics
2:45:03 > 2:45:02be ware. They tell you everything is fine and they leave and you know who
2:45:03 > 2:45:02they are through the comments they have made on Trip Advisor, that's
2:45:03 > 2:45:02not true. Someone called his food disgusting.
2:45:03 > 2:45:02They were invited to the restaurant for a chat. The question I asked was
2:45:03 > 2:45:02I understand you use the word disgusting. It is a strong word. The
2:45:03 > 2:45:02blows you are wearing, we could say to some people that's disgusting and
2:45:03 > 2:45:02I don't think it went down too well because she was upset.
2:45:03 > 2:45:02Sat works out his frustration on the badminton court, taking a on mates
2:45:03 > 2:45:02in the city who run conventional Indian restaurants. He is a winner.
2:45:03 > 2:45:02Whatever he does, he puts his heart and soul in it. Yes, he is very
2:45:03 > 2:45:02competitive. He always wants to win. Aggression. Proper aggressive.
2:45:03 > 2:45:02Power. He plays brilliant. There is no ifs, no buts, really.
2:45:03 > 2:45:02That competitive vein runs deep on TV. A few years ago, Won the Great
2:45:03 > 2:45:02British Menu and treats the omelette challenge on Saturday Kitchen like
2:45:03 > 2:45:02his life depended on it. We're done, yes.
2:45:03 > 2:45:02He is not seeking to become the next Jamie Oliver. I don't want a TV
2:45:03 > 2:45:02career. I don't want to be the next household name. I do like my
2:45:03 > 2:45:02privacy. I like the idea that I can shop in Sainsbury's and buy a roast
2:45:03 > 2:45:02chicken that's already been roasted and walk`out of there because I am
2:45:03 > 2:45:02going to eat it it in the next half an hour, not because someone is
2:45:03 > 2:45:02going, " It is that guy off TV, he is not roasting his chicken." It is
2:45:03 > 2:45:02my day off. Leave me alone. A roast chicken already cooked in the
2:45:03 > 2:45:02supermarket is still a luxury! What next? Sat aims to open an
2:45:03 > 2:45:02affordable new restaurant in Nottingham City Centre called
2:45:03 > 2:45:02Plates. After that... It is the Del Trotter
2:45:03 > 2:45:02dream. It could be London, New York, Singapore, Leamington.
2:45:03 > 2:45:02If you weren't hungry before, you probably are now. Thanks to
2:45:03 > 2:45:02Leicester College and if you missed any of tonight's programme, you can
2:45:03 > 2:45:02stream or download it from the BBCi player.
2:45:03 > 2:45:02How the weather is changing our landscape. A rise in landslides is
2:45:03 > 2:45:02threatening lives and wrecking roads, but a team of Nottinghamshire
2:45:03 > 2:45:02scientists are keen to keep us out of danger. Plus, the thrills and
2:45:03 > 2:45:03spills of junior drag racing.